Make tiny, adorable DIY pop-tarts with only a handful of ingredients! The pastry layers of these poptarts are made with oats and peanut butter and are each filled with a delicious, no-mess jelly filling made from frozen blueberries and dates. If you are feeling extra DIY-happy, break out some cookie cutters and make adorable animal-shaped toppings.

Mini Peanut Butter and Jelly Pop Tarts [Vegan, Gluten-Free]

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Serves

11-12

Cooking Time

45

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Ingredients

For the Crust:

  • 1 cup of rolled oats, ground to flour (gluten-free if necessary)
  • 3/4 cup creamy peanut butter
  • 8 pitted dates, softened in hot water
  • Pinch of salt

For the Jelly:

  • 2 cups frozen Maine blueberries
  • 5 pitted dates

For the Sprinkles:

  • Coarse flake sea salt
  • Zest from one lemon
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Preparation

    1. Set the blueberries out to defrost for about 1/2 hour.
    2. To make the pastry crust, blend together the dates, peanut butter, and the oat flour. It should ball up in your blender or food processor.
    3. Roll the crust out to 1/8-inch thick, then cut rectangles that are 1 1/2-inch by 2 1/2-inches. should end up with 22-24 rectangles. If they get hard or crusty to roll at the end of the batch, roll the dough in your hands for a bit to warm up the peanut butter oils.
    4. To make the jelly, place the defrosted blueberries and the five dates in a small saucepan over medium high heat. Cook, covered for 6 minutes and uncovered for 5 minutes. Remove from heat. Allow to cool for a few minutes.
    5. Blend the blueberries to an even consistency.
    6. Place 1/2 to 3/4 of a teaspoon of jelly on a crust rectangle and cover gingerly with another rectangle. Don't pinch the ends together with a fork- just press together gently with your fingers.
    7. Sprinkle lemon zest and a little bit of salt over top. If you want, use little cookie cutters to make the top more festive.
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